A weekend of foraging, preparing and preserving wild foods and herbs for health and well-being.
Get in touch with the true taste of autumn by foraging for edible plants to use in making foods and remedies which sustain health through the winter months.
Plants that we would expect to harvest in September (depending on the vagaries of the British summer) include many of the berries of native trees and shrubs - e.g. hawthorn berries, rose hips, elderberries, rowan berries, bullaces, guelder rose berries, crab apples, sloes; and also autumn-dug roots like burdock, horseradish and dandelion. Some greens might also be provided by re-growth of nettles and plantain, if they've been cropped earlier. This course will not include mushroom identification.
Join us for a highly informative and practical weekend course including:
- walks with plant identification
- wild-crafting of plants for use as foods, in making preserves, and for winter remedies
- how we can use plants to strengthen our own health
- preserving some nutritious autumnal foods for the winter
- making of simple yet powerful herbal remedies from herbs found at this time of year to stave off winter ills
more on wild food
how
to book: |
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arrive: |
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Friday
evening or Sat am for a 10am start |
depart: |
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5pm Sat & Sun, but you can stay over on Fri and Sat eve. |
directions: |
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click here for
directions to Middlewood |
what
to bring: |
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pen
and notebook; towel; work clothes or overalls; waterproofs; boots; sleeping bag; provisions for breakfasts and evening meals if staying.
NO DOGS PLEASE |
let
us know: |
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if
you are vegan or have any food allergies, or any special needs |
accommodation: |
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yurt or bunkhouse if required; camping also available; bring sleeping bag (pillows & blankets provided) |
price: |
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£90
Refundable up to two weeks prior to course (minus £30
admin fee)
No refunds for cancellations within two weeks of course |
discounts:
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car
sharing: |
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nutrient-rich elderberries - 'the British grape'
a plant identification walk to build up the appetite
foraging is not only an autumn activity of course - here are some wild delights from a springtime forage - elderflower and sweet cicely drop scones
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